Commercial Kitchen Design

The first step in designing your commercial kitchen is a site survey. During the site visit Hopkins will advise on all aspects of kitchen design.

Measure

The first step is to measure the area to ensure the best possible use and fluidity of the space.

The view taken by Hopkins is that each kitchen is unique. Proper kitchen flow starts from identifying where the delivery point will be, through to storage, preparation, cooking, and finally service to your customers.

How can the catering equipment best suit your needs with the space available? We will produce a floor plan to ensure your kitchen works intuitively, making equipment easy to access and easy to work in productively with the right equipment to hand.

Survey

What services are available at the site? We look at the gas supply, electric supply and water supply when assessing the kitchen design. Are there structural needs to consider in the project? Our expert advice about the equipment best suited to your project also includes flooring, ventilation and fabrication.

Appropriate legislations and regulations are considered. We understand the different challenges faced by different sectors such as the schools, community buildings, restaurants and care homes.

Plan

With our technical expertise we have developed a reputation for creating imaginative schemes for our customers. Our comprehensive design and planning services are equally well directed in planning new facilities and in modernising and refurbishing existing installations.

Hopkins will take into consideration budget cost and design space requirements to produce an expert CAD drawing for your commercial kitchen together with a service infrastructure plan and list of recommended equipment.